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[cavman]

I posted in the beer forum for ideas to reuse this yeast and had some helpful replies. Drinking a Dunkleweizen gave me the inspiration for a Belgian version basically a Dubble-Wit. Preliminary recipe is here, ideas and experiences are more than welcome:Type: All GrainBatch Size: 5.00 galBrewer: Chris Cavanaugh Boil Size: 7.00 gal Asst Brewer: Boil Time: 60 min Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal) Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00 Taste Notes: Meant to be a cross between a dubble and a wit. Ingredients Amount Item Type % or IBU 5.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 44.44 % 4.00 lb Wheat Malt, Bel (2.0 SRM) Grain 35.56 % 0.75 lb Special B Malt (180.0 SRM) Grain 6.67 % 0.50 lb Aromatic Malt (26.0 SRM) Grain 4.44 % 0.50 oz Magnum [14.00 %] (60 min) Hops 22.7 IBU 0.50 oz Coriander Seed (Boil 5.0 min) Misc 1.00 lb Cane (Beet) Sugar (0.0 SRM) Sugar 8.89 % 1 Pkgs Belgian Wit Ale (White Labs #WLP400) Yeast-Wheat Beer Profile Est Original Gravity: 1.065 SGEst Final Gravity: 1.015 SG Estimated Alcohol by Vol: 6.53 % Bitterness: 22.7 IBU Est Color: 16.5 SRM The use of US 2-row is that I have a sack on hand, and don't think the difference in this beer between that and Pilsner will be noticeable.